I don't think I've tasted anything this good. It's like apple pie in a cinnamon roll but better. They're not too sweet, have a balanced bit of spice and are overwhelmingly good. In terms of spice, think mellow chai but without the kick of pepper and ginger. They're also not too bad on the waistline either. With some tweaks, such as using light butter and some greek yogurt we get a lighter enriched dough. These clock in at 152 calories per roll. Not bad right?
They're mixed and kneaded in a stand mixer and make just 4-5 servings. They keep well for up to 3 days if stored in an air tight container. To reheat just microwave them for approximately 10 seconds or until gently warmed but not piping hot. They also freeze well. Allow the glaze to harden, wrap in plastic wrap and then put in a zip top bag. Thaw on counter and warm in microwave for approximately 10 seconds.
The filling and the dough can be made the night before, making it perfect for morning shaping and baking! Instructions on how to do that are in this post.
Friends, not to gush on and on but these are what start legends. They don't taste lean, light or diet. They just taste darned good.
OTHER FALL RECIPES
Make Ahead Instructions
Dough: The night before, follow steps 1-5. Once dough is risen, cover but allow just a crack of air to escape from the side of the bowl so that the dough doesn't over expand and possibly break your vessel. Next morning proceed with step 7. This dough is actually easier to work with if it's refrigerated so I highly recommend this step. I didn't find I had to proof longer but it may take up to an hour longer to proof depending on your room's temperature. Dough is proofed when it's soft and pillowy to touch. Apple Mixture: The apple mixture can be made the night before. Allow to come to room temperature so it's not too cold when baking. Alternatively microwave for 20-30 seconds just to take the chill off. You don't want it hot, just tepid or at room temperature. A too hot mixture will make the yeast dough a bit runny.
Bread Machine Instructions
While the machine kneads, watch to see if the dough is too sticky and add flour 1 tablespoon at a time, allowing the machine to work it in before adding more. I've only made the recipe once in the bread machine and they came out quite well. I found I needed to add 1 additional tablespoon of flour because after some kneading, it was quite sticky. Instead of proofing in the bread machine, I took them out on the rise cycle, gave it a quick 30 second knead on the counter and allowed them to rise (step 5).
Substitutions
- Do not use anything but Greek yogurt. Greek yogurt has less water and using it will ensure you have the right consistency of dough.
- Full fat butter can be used.
- Any milk can be used.
- Regular sugar, brown sugar and confectioners sugar can be used in place of the sugar free alternatives.
- Real sugar is used in the dough and should NOT be substituted with something sugar free. It's needed so the yeast dough rises.
Makes: 5 apple cinnamon rolls
1 serving: 152 cals/2.2g total fat/29.8g carbs/3.4g protein/9g sugar
1 serving: 152 cals/2.2g total fat/29.8g carbs/3.4g protein/9g sugar
RECIPE
DOUGH:
1 cup all-purpose flour (120 g)
1/4 tsp Kosher salt
1 tsp sugar
3 tbs Greek yogurt (51g) at room temperature
1 tbs (14g) I Can’t Believe It’s Not Butter Light, melted and cooled
1/4 tsp instant yeast
1/4 cup almond milk
(For shaping) 1 tbs (14g) I Can’t Believe It’s Not Butter Light
- Combine flour through sugar and yeast.
- Add yogurt and butter to the mix. Combine.
- Add half the amount of milk, stir add more until a tacky dough forms.
- Knead for 10 minutes on a lightly floured board or until dough is smooth and elastic. (If using a stand mixer, knead 6 minutes using dough hook.)
- Shape dough into ball, spray the bowl of stand mixer with cooking spray, coat the dough ball in the oil. Cover and let rise in a warm place until the dough doesn't spring back the finger poke test is done. Approximately 1 hour to 1 1/2 hours.
- Punch dough down. Flour surface and roll dough to 8 1/2 x 7 3/4 inch square. If you aren't into measuring, as I'm not, just roll into a slightly less than 1/4 inch rectangle.
- Spread 1 tbs of butter over the dough, leaving a 1/4 inch edge on all sides, then spread the apple filling. Roll and pinch seams shut. Cover and let rise in a warm place for approx. 30 minutes or until proofed.
- Once proofed, bake in center of preheated 350 F oven for 20-25 minutes or until dough reaches 190F.
- Allow to cool 5 mins in pan and then cool on wire rack for 20-30 mins. 10. Frost and serve.
APPLE MIXTURE:
-The variety of apple used will affect how much sugar to use. Start with a tsp of brown sugar alternative and granulated sugar alternative and adjust. The filling is not very sweet because when the glaze is added to the final product a sweet affect is achieved.
-Filling can be made a day in advance. In fact, the filling is best if cooled to room temperature or cold before using in the cinnamon roll dough.
3/4 cup chopped apples
1 tsp sugar free brown sugar
1 tbs swerve granular
2 tsps fall spice blend (see below)
pinch of Kosher salt
1 scant tsp cornstarch
Combine apples through salt. Microwave for 2 minutes, stirring halfway. Apples should be tender but not soft. Stir in cornstarch. Set aside to cool. You want this filling to be cool or at least lukewarm before adding to the yeast dough and rolling. A hot filling will cause your rolls to be soggy.
SPICE GLAZE:
1/2 cup Swerve confectioners sugar
1 - 1 1/2 tbs unsweetened almond milk
FALL SPICE BLEND:
Makes approx. 2 1/2 tsps1/2 tsp each of cardamon, ground allspice, grated nutmeg
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix, store in air tight spice jar.
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